THE VEGETABLE GARDEN 243 



winter use as late in the season as he can, and yet have them har- 

 vested before they are injured by cold. 



Of the vegetables stored for winter, some require entirely dif- 

 ferent conditions in storage than do others, so that attempts to store 

 all vegetables under the same conditions would result only in failure. 

 In order that the root crops may be stored without wilting, rotting 

 or starting into growth, they must be kept cool, fairly moist, and 

 away from contact with circulating air. Cabbage may be success- 

 fully stored under the same conditions. Onions must be kept at a 

 low temperature, but differ from the root crops in that they must be 

 in a dry atmosphere and have free circulation of air. In a moist 

 atmosphere, under high temperature, they would either rot or sprout. 

 Vegetables that are expected to continue growth while in storage, 

 such as celery, leeks, Brussels sprouts, chicory and parsley, must be 

 planted in dirt and the roots kept moist. Air should circulate freely 

 about the tops, and the temperature must be low. On the other 

 hand, sweet potatoes, pumpkins and squashes demand a high tem- 

 perature and dry atmosphere, with free circulation of air. 



The conditions of storage favorable to the different crops are 

 secured in various ways. Market gardeners use outdoor pits or 

 specially constructed cellars for their root crops, cabbage and celery. 

 Onions are commercially stored in slatted crates piled in tiers in 

 frost-proof houses provided with means for ventilation so that the 

 temperature can be maintained at slightly above freezing. Sweet 

 potatoes and squashes are also stored in specially constructed houses, 

 in which the temperature can be controlled; but since a high tem- 

 perature is demanded for these crops, artificial heat is usually em- 

 ployed. Circulation of air about these products in storage is facili- 

 tated by the use of slatted bins, and allowing ample space between 

 the bins and the side walls of the building. 



For home use the root crops and cabbage can best be stored in. 

 outdoor pits for late winter use, and in the cellar for use early in the 

 season. The chief objection usually urged against storing root crops 

 in the cellar is that they are likely to wilt. This difficulty can be 

 obviated by packing the roots in boxes with alternate layers of earth 

 or sand, and placing the boxes in the coolest part of the cellar. The 

 earth will absorb any odors in case the vegetables should start to de- 

 cay, and thus avoid endangering the health of the family. Cab- 

 bage can be stored in the same way if the roots and outer leaves are 

 removed and merely the heads are packed in boxes or barrels of 

 earth. 



Cabbage intended for late winter use, however, will keep better 

 in an outdoor pit than in a cellar. The same is true of parsnips, 

 salsify, horse-radish and some of the other root crops. Except 

 where the ground is especially well drained, the pits are usually 

 made entirely above ground. For storing cabbage in this manner, 

 the plants are pulled with the roots and leaves on, and placed up- 

 side-down in regular order on a level piece of ground. Usually 

 three plants are placed side by side, with two above, and this arrange- 

 ment repeated so that the final result is a long, low pile of cabbage 



